Short Ribs & Mashed Potatoes
Short ribs and mashed potatoes are a perfect combination especially if you are looking for a warm and comforting meal! We cook our short ribs in the slow cooker in a soy and hoisin sauce mixture. Dipping the mashed potatoes or biscuits in this sauce tastes too delicious to pass up!
We love this meal for a week night dinner because you can put the short ribs in the slow cooker with the sauce and then forget about them for the rest of the day while they cook! Whether you have errands to run, a long day at work, or just a super busy schedule, slow cooker meals are perfect, and we absolutely love this short rib one!
Along with the mashed potatoes we like to pair this dish with some veggies. We’ll typically do green beans, brussels sprouts, or sautéed spinach! Use whatever vegetables you like!
a. Ingredients:
4 long boneless short ribs; cut in half
1 tbsp of olive oil
Steak seasoning
1 yellow onion; chopped
3 tbsp of Hoisin sauce
2 tbsp of soy sauce
1 tbsp of balsamic vinegar
1 tbsp of sesame oil
One 14.5 oz can of beef broth
b. Directions:
Heat olive oil in a skillet and sprinkle short ribs with steak seasoning; add the short ribs to the skillet and brown them on all sides
Transfer to slow cooker; add the chopped onion and all other ingredients in order; cover and cook on low for 6 hours
Towards the end of cooking, skim the fat off the top; remove most of the onions with a slotted spoon; save 1 tbsp of the fat and mix it with 1 tbsp of flour; whisk this mixture into the gravy in the slow cooker
Increase the heat to high and cook for another hour
Note: We like to serve this dish over mashed potatoes, polenta, or rice.
